Place all ingredients — except nuts — in a double boiler or a small bowl or pan set over a deeper sauce pan. Warm over medium heat, stirring frequently until the mixture is thoroughly melted and smooth.

Cover and refrigerate overnight.

The next day, quickly roll into medium balls and place on wax paper. Coat in cocoa powder, finely ground nuts or sugar. Refrigerate: These are soft truffles and must remain chilled to retain their shape.

In theory, that is. In practice, I was not so lucky. I must have done something wrong — gotten some water in my mix or something — because I ended up with sauce. Or dip. But since my theory is when life hands you dip, get chips, I found a way to rebound. When eaten with dipping pretzels, this truffle mix makes a dandy dip. And it's already got cheese in it.

Please Note: I take full responsibility for the failure. Milk Marketing Board recipes are highly reliable and I've never gone wrong with one. I think the arrival of my goodies in the middle of the truffle process distracted me.

I want to know more about the truffle bits! Make sure (as if you wouldn't) to let us know how you use these. Truffles are completely foreign to me. (quite sure we can't get the real deal here in midwest Michigan either)

You might also try a miserly bit of shaved truffles on individual servings of buttery mashed potatoes. Should add a nice, earthy depth to them. Even though truffles cost the earth, as my wife would say, the good news is that a teeny bit is all it takes for big flavor.